Argentina | Artículos de revistas

Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico

dc.creatorMarcial, Guillermo Emilio
dc.creatorGerez, Carla Luciana
dc.creatorNuñez, Martha Susana
dc.creatorColl Araoz, Maria Victoria
dc.creatorSchuff, Carola
dc.creatorFont, Graciela Maria
dc.date.accessioned2018-03-05T19:29:41Z
dc.date.accessioned2018-11-06T11:36:58Z
dc.date.available2018-03-05T19:29:41Z
dc.date.available2018-11-06T11:36:58Z
dc.date.created2018-03-05T19:29:41Z
dc.date.issued2016-03
dc.identifierMarcial, Guillermo Emilio; Gerez, Carla Luciana; Nuñez, Martha Susana; Coll Araoz, Maria Victoria; Schuff, Carola; et al.; Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 48; 3; 3-2016; 229-235
dc.identifier0325-7541
dc.identifierhttp://hdl.handle.net/11336/37880
dc.identifier1851-7617
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1855875
dc.description.abstractThe aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen- 4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468, and Lactococcus lactis subsp. lactis CRL 597 up to the maximum concentration (200 μg/g) assayed was observed. No differ-ences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200 μg/g) and homemade cheeses flavored with oregano leaves were found. With respect to the microbiological quality of the products, neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enter-obacteria 2 × 103 UFC/g) and cheese flavored with oregano leaves (mold/yeast 4 × 104 CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.
dc.languageeng
dc.publisherAsociación Argentina de Microbiología
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0325754116300116
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ram.2016.04.006
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCHEESE
dc.subjectLACTIC ACID BACTERIA
dc.subjectOREGANO
dc.titleInfluence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures
dc.titleInfluencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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